QUINOA****Quinoa Risotto with Arugula and Parmesan - Mayo Clinic

By Unblond1

07/02/15-This was good but it could be improved on. It was a bit fiddly but I had shrimp and green beans going at the same time that all needed attention. Dan ate it but I don't think he'd ask for it - I cut this in half and still threw a bit away. Try making it just for yourself as a lunch and pump it up some - add some fresh herbs - rosemary and thyme - when cooking the quinoa. I hadn't added the carrot and the mushroom either so do try those.

Ingredients

• 1 tablespoon olive oil
• 1/4 yellow onion, chopped
• 1 garlic clove, minced
• 1/2 cup quinoa, well rinsed
• 1 cup + 2 tablespoons vegetable stock or broth
• 1 cup chopped, stemmed arugula (rocket)
• 1 small carrot, peeled and finely shredded
• 1/4 cup thinly sliced fresh shiitake mushrooms
• 2 tablespoons grated Parmesan cheese
• salt and freshly ground black pepper

Details

Servings 3
Adapted from mayoclinic.com

Preparation

Step 1

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Don't let the garlic brown.

Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.

Stir in the cheese and season with the salt and pepper. Serve immediately.

To serve this dish as a main course, double the portions.
Nutrition:

Calories 206.3
Total Fat 7.7 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.4 g
Cholesterol 2.7 mg
Sodium 188.8 mg
Potassium 130.9 mg
Total Carbohydrate 29.1 g
Dietary Fiber 3.7 g
Sugars 4.9 g
Protein 6.6 g